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Shirataki noodles are made from the roots of the konjac plant, which is a type of yam. They’re a great, gluten and grain free noodle option. They are full of fiber and have a low glycemic index, which is ideal for blood sugar balance. This recipe is a great option for lunch or dinner in the summertime, since it is virtually no-cook! 


Peanut Shirataki Noodles

Makes 2 servings




⅓ cup smooth peanut butter

5 tbsp rice wine vinegar

2 tbsp tamari (gluten free soy sauce) or coconut aminos

1 tsp grated ginger

1 garlic clove, grated 

2-3 tbsp warm water

¼ teaspoon crushed red pepper (optional)


1 package of angel hair shirataki noodles

1 carrot, shredded

⅓ cup of shredded cabbage 

⅓ cup of thinly sliced cucumber

1 cup cooked chicken, tempeh, shrimp, or whatever your protein of choice is


Optional Garnishes: Scallions, sesame seeds, lime, peanuts, jalapeno 




  1. In a small bowl, whisk together the ingredients for the dressing. 

  2. In a medium sized bowl, combine salad ingredients.

  3. Toss with dressing, top with garnishes and serve!

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